Vienna 3V Conical 1

This is the 2nd beer in my NHC 2019 run. All the same applies to this beer as the Schwarzbier.

Recipe Info
Recipe: vienna 3v conical 1
Style: Vienna Lager 7A BJCP 2015
Date: 01-03-2018

RecipeGuideline MinGuideline Max
OG1.0521.0481.055
FG1.0111.0101.014
Color14.59.015.0
ABV5.34.75.5
IBU34.018.030.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 17.78 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.56 G
Volume: 8.98 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.044
Predicted Mash Run-off: 5.96 G
Target Starting Boil Volume: 10.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.0 G

Fermentables

Weight% by WeightNameYieldSRM
7.200 Lb40.0 %Pilsner (Weyermann)80.01.8
6.750 Lb38.0 %Vienna Malt (Weyermann)79.03.4
1.800 Lb10.0 %Munich II (Weyermann)82.28.5
1.800 Lb10.0 %Caraamber/Biscuit (Weyermann)80.136.0
0.230 Lb1.0 %Midnight Wheat Malt0.0550.0

Hops

WeightNameAAUTimeUseIBUs
0.85 OzMagnum14.160 minsBoil27.0
1.5 OzHallertau Mittelfrüh4.215 minsBoil7.0

Yeast

AmountName
0.500 LGerman Lager White Labs WLP830

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.42

CaMgNaClSoBicarbonate
Water7321302430
Mash61321759330
Sparge59321896930
Final10153513513850
Target7500000


Mash Water
Total Water Treated: 32.176 G
Percent RO / Distlled: 0 %
Water Used: 8.500 G

Mash Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 3.0 g
Lactic Acid: 2.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

Sparge Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 3.0 g

Notes

150f 60 mins
168f 10 mins

2 weeks 50f
2 day raise to 60
Hold through 3 weeks
4 weeks lagering

Carb to 2.5 volumes

Notes:
1/6/19 1L starter w/ 100g DME and 4 pouches of WLP830 German Lager
1/8/19 normal 3 Vessel brewday. no issues. pitched @ 1pm @ 48F. slow bubbling when I went to bed and moved up to 49F.
1/10/19 slow steady bubbling. bumped to 50F.
1/13/19 slow steady bubbling
1/14/19 ~11 sec
1/20/19 no more bubbling. raised to Diacetyl rest @ 60F
1/27/19 cold crashed to 35F
1/29/19 racked to lagering keg. FG 1.016. nice beer. no off flavors
2/23/19 added gelatin. 30 psi overnight for forced carb then down to 11psi @ 35F

Leave a Reply

Your email address will not be published.